Sri Lanka Food and Drink
Sri Lanka's cuisine is a vibrant blend of bold spices, tropical ingredients, and diverse culinary influences, reflecting the island's rich history and cultural heritage.
Rice is the staple of most meals, typically served with a variety of curries, sambols (spicy condiments), and pickles. Coconut, in its many forms—milk, oil, grated—is a key ingredient in Sri Lankan cooking, adding depth to both savoury and sweet dishes. Vegetarian travellers will find plenty of options, as many traditional Sri Lankan dishes are plant-based. Dhal curry, hoppers, string hoppers, pol roti, and jackfruit curry are all excellent choices.
Spices like cinnamon, cardamom, and cloves, once the heart of Sri Lanka's spice trade, remain central to the local flavours. Tea is the national drink, with Ceylon tea being world-famous, but fresh fruit juices and spiced beverages are also popular.
It is customary to eat most meals using the right hand, as this practice enhances the experience by allowing individuals to mix flavours and textures more intimately. However, most restaurants, particularly those catering to tourists, provide cutlery for visitors who prefer using utensils. Washing hands before and after meals is a common practice in Sri Lanka to maintain hygiene.
Specialities
Hoppers (Appam): Bowl-shaped fermented rice flour pancakes, often eaten with egg or sambol.
String hoppers (Idiyappam): Steamed rice flour noodles, usually served with coconut milk curry and spicy sambols.
Lamprais: Rice, curry, and meatballs wrapped in a banana leaf and steamed or baked, a legacy of Dutch Burgher cuisine.
Kottu roti: Chopped flatbread stir-fried with vegetables, egg, and meat, seasoned with aromatic spices.
Pol roti: Coconut flatbread, often eaten for breakfast with lunu miris (spicy onion sambol).
Pittu: Cylindrical steamed rice and coconut mixture, typically served with curry and coconut milk.
Fish ambul thiyal: Sour fish curry flavoured with goraka (a tamarind-like fruit) and spices.
Jaffna crab curry: A rich and spicy curry featuring fresh crabs cooked in aromatic coconut milk.
Wambatu moju: Pickled brinjals (aubergines) cooked with mustard, sugar, and vinegar.
Ceylon tea: The world-famous Sri Lankan tea, available in black, green, and white varieties.
King coconut water: A naturally sweet, refreshing drink from bright orange king coconuts.
Faluda: A sweet, milky drink made with rose syrup, basil seeds, and ice cream.
Wood apple juice: A tangy, thick beverage made from the pulp of the wood apple fruit.
Toddy: A mildly alcoholic drink made from fermented coconut sap, popular in rural areas.
Arrack: A strong distilled spirit made from coconut sap, often mixed with soda or lime.
Things to know
Alcohol is not sold on Poya (full moon) days, which are Buddhist holidays observed monthly. Some hotels and bars may still serve drinks to guests, but liquor shops remain closed.
Tipping
A 10% service charge is often included in bills at restaurants, but tipping extra for good service is appreciated, especially in smaller establishments where service charges may not apply.
Drinking age
21.
